Teaching Food and Culture (eBook, ePUB)

Redaktion: Swift, Candice Lowe; Wilk, Richard R

• Format: ePub

Produktbeschreibung

A group of experienced, innovative teachers explore methods of teaching about food and using food to teach the basics of various disciplines.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 213
• Erscheinungstermin: 1. Juli 2016
• Englisch
• ISBN-13: 9781315419398
• Artikelnr.: 45434332

Autorenporträt

Candice L. Swift is Associate Professor in the Department of Anthropology at Vassar College and a founding director of the college's Multidisciplinary Learning-Living Community on Food. She has studied Russian language, history, and culture in the former Soviet Union, conducted research on nationalism in post-Soviet Central Asia, and currently focuses on cultural citizenship and diasporic identification on the Indian Ocean Island of Mauritius. She has been teaching courses on food, culture, and sustainability for several years, and has initiated a number of service-based learning opportunities around issues related to food. Richard Wilk is Provost's Professor of Anthropology at Indiana University where he directs the Food Studies Program. His most recent edited books are Time, Consumption, and Everyday Life (with Elizabeth Shove and Frank Trentmann, Berg Publishers, 2009), and Rice and Beans: A Unique Dish in a Hundred Places (with Livia Barbosa, Berg, 2011). He has been teaching courses on food and culture and food, sex and gender for more than a decade.

Inhaltsangabe

Part 1: Teaching Food Chapter 1: Introduction: Teaching With and Through Food
Candice Lowe Swift and Richard Wilk Chapter 2: Interview with Sidney Mintz
Candice Lowe Swift and Richard Wilk Part 2: Nutrition and Health Chapter 3: Teaching Obesity: Stigma
Structure
and Self
Alexandra Brewis
Amber Wutich and Deborah Williams Chapter 4: Are We What Our Ancestors Ate? Introducing Students to the Evolution of Human Diet
Jeanne Sept Chapter 5: Just Milk? Nutritional Anthropology and the Single Food Approach
Andrea S. Wiley Part 3: Food Ethics and the Public Chapter 6: Teaching the Experience and Ethics of Consumption and Food Supply
Peter Benson Chapter 7: Ethnography of Farmers Markets: Studying Culture
Place
and Food Democracy
Carole Counihan Chapter 8: Using Volunteer Service in Courses about Food
Janet Chrzan Part 4: Food
Identity
and Consumer Society Chapter 9: Teaching Restaurants
David Sutton and David Beriss Chapter 10: Developing Pedagogies for the Anthropology of Food
Brian Stross Chapter 11: Teaching Communication and Language with Food
Amber O'Connor Chapter 12: The Last Course: Relating Research to Teaching about Food
Penny van Esterik